Thursday, October 22, 2009

Sour Cream Enchiladas

Note: I used to make these ALL the time when hubs and I first got married. I just recently rediscovered this recipe. The boys are going to be mad when they realize that I could have been making these more!

Sour Cream Enchiladas

1 lb ground beef or turkey OR 1 lb cubed chicken
1 can refried beans1/2 onion, diced
1 can diced green chilies
16 oz sour cream
1 can cream of mushroom soup OR 1 can cream of cream of chicken soup OR 2 cans of cream of chicken
2 lb cheddar cheese, shredded
12 burrito size flour tortillas

Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the beef (or chicken) and cook until no longer pink. Add the refried beans and cook on low until mixture is heated thoroughly.In a medium mixing bowl mix together the soups, sour cream and the green chilies.Lay out all 12 tortillas side by side. Place about 1/3 C of meat mixture down the center of each tortilla. Place a generous spoonful of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture.Roll up each tortilla, burrito style. Place each rolled burrito -- snuggle them tight -- on a large rectangular pan. Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese. Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes, or until bubbly and hot.

This recipe is great to half and either share with a friend OR put the second dish away in the freezer for a later date.


The Japanese Redneck said...

Don't you just hate it when you do that?

I usually pick beef over chicken any time given a choice. The one exception is Sour Cream and Chicken enchiladas. I usually prefer them over the beef ones when we go out.

Thanks for the recipe.

heartnsoulcooking said...

I love to cook with canned soup make thing so EASY!!!

Live.Love.Eat said...

Love me some enchiladas. All versions, including yours.